NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
NORTH AFRICAN CHICKEN WITH SPICY GREEN SAUCE
Steps:
- 1. Drain the soaked chickpeas, then cover with 8 cups water in a large pot. Add the onion stuck with cloves and the bay leaf, bring to a boil, then gently simmer for 40 to 60 minutes, until tender. Season with salt, leaving the chickpeas in their broth. Chickpeas may be cooked in advance. (If using canned chickpeas, rinse and add salt to taste.) 2. While chickpeas cook, make the spice mixture and cook chicken: In a dry skillet over medium heat, toast the coriander, cumin and caraway seeds until fragrant. Grind to a coarse powder with a mortar or in a spice mill. Stir in the cayenne. 3. Rinse the chicken legs and pat dry. Season generously on all sides with salt and pepper. Sprinkle with the spice mixture and rub into the meat. (This may be done ahead, even the night before.) 4. In a heavy-bottomed enameled soup pot or Dutch oven, heat the olive oil over medium-high heat. Add chicken legs and brown gently until golden, about 4 minutes a side. Remove legs and set aside. In the same pot, add diced onions and a little salt. Let onions soften and color for 3 to 4 minutes, stirring occasionally, and scraping up any brown bits. Add cinnamon stick and garlic and cook for a minute more. 5. When chickpeas are cooked, drain, reserving broth. Return the chicken to the pot and pour in 4 cups of chickpea broth (or water). Bring to a boil, then reduce heat to a gentle simmer. Cook, covered, for 25 minutes. 6. Add chickpeas, carrots and turnips and cook, covered, for 15 minutes more. Let rest 5 minutes and skim excess fat. Serve with broth, spicy green sauce and buttered couscous or rice, if desired.
NORTH AFRICAN CHICKEN TAGINE
This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
- Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
- Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.
Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium
NORTH AFRICAN STYLE CHICKEN
Make and share this North African Style Chicken recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small dish combine the spices. Place the chicken in a resealable container, add spice mixture, close container and shake to coat.
- In a large skillet heat the olive oil over medium heat. Add the chicken and allow to brown briefly. Slowly stir in the orange juice and vinegar. Cook and stir for about 3 to 5 minutes or until chicken is warmed through and flavors have blended.
- Serve over couscous or rice.
Nutrition Facts : Calories 202.3, Fat 8.9, SaturatedFat 2, Cholesterol 58.8, Sodium 51.1, Carbohydrate 8.9, Fiber 0.4, Sugar 6.7, Protein 21.2
SPICY, HOT AFRICAN CHICKEN WITH SPINACH
For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.
Provided by Matt Weber
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
- Peel garlic cloves (4-6).
- Wash and dry spinach.
- Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
- Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
- Add chicken to pan and turn heat to medium.
- Put a good sear on the chicken until it is browned.
- Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
- Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
- Reduce pan liquid by half. Cook until chicken is falling off the bone.
- Add peanut butter, browned garlic, and paprika.
- Add spinach and stir until all ingredient have integrated (10 minutes at least).
- Watch it close so it doesn't burn.
- The stew should be thick when you remove it. If its runny then let it simmer until it thickens.
Nutrition Facts : Calories 261.7, Fat 24.7, SaturatedFat 6.6, Cholesterol 15.7, Sodium 2432.5, Carbohydrate 8.9, Fiber 3.7, Sugar 1.8, Protein 5.1
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